Cooley's Cyclopaedia of Practical Receipts Volume I Part 82

altered bebeerine), and a little lime, is generally first obtained in the form of sulphate, by a process a.n.a.logous to that employed in the preparation of sulphate of quinine; and from this salt it is precipitated by the addition of ammonia or an alkali.

2. (Pure.) By precipitating the sulphate with ammonia, washing the precipitate with very cold water, and triturating it, whilst still moist, with fresh hydrated oxide of lead; next drying the mixture by a gentle heat, exhausting the residuum with alcohol, distilling off the alcohol, and treating the last residuum with ether; the ethereal solution on evaporation leaves pure bebeerine, under the form of a white or yellowish-white, resinous-looking substance, which is pure white when powdered.

_Prop., &c._ Amorphous; uncrystallisable; non-volatile; bitter-tasted; inodorous; unalterable in the air; very slightly soluble in water; very soluble in alcohol; less so in ether; reaction alkaline; when quite pure, melts at 355 Fahr., and on cooling forms a vitreous or semi-vitreous ma.s.s (Winckler); at a higher temperature it suffers decomposition; ignited on platinum-foil, it burns without leaving any carbonaceous residue; neutralises acids forming uncrystallisable salts, most of which are soluble in water.--_Prod._ From the bark, 15 to 175%; dried seed, 25% (nearly).

_Use, &c._ Bebeeru-bark has been proposed and occasionally employed as a subst.i.tute for cinchona bark, and bebeerine for quinine, in the usual cases; but whether as a tonic, febrifuge, or antiperiodic, they appear less powerful and certain than these last.--_Dose_, 2 to 12 gr. or more.

(See _below_.)

=Sul'phates of Bebeerine.= Of these there are two, both of which are obtained in a similar manner to the Ph. E. formula for sulphate of quinine, and merely differ in the amount of acid finally left in combination with the alkali:--

1. =Sulphate.= _Syn._ NEU'TRAL SULPHATE OF BEBEERINE; BIBIRI'Nae SUL'PHAS, &c., L. Easily soluble in water. Contains 864% of bebeerine, and 136% of sulphuric acid.

2. =Subsul'phate.= _Syn._ BAS'IC SULPHATE OF BEBEERINE, DISUL'PHATE OF B.; BIBERI'Nae SUBSUL'PHAS, &c., L. Soluble in alcohol; sparingly soluble in water unless acidulated. Contains 908% of bebeerine, and 92% of sulphuric acid. This is the sulphate of bebeerine of commerce, and the one usually employed in medicine. It is generally met with in thin brownish-yellow scales, which are formed in a similar manner to those of ammonio-citrate of iron.--_Dose._ As a tonic, 1 to 3 gr.; as a febrifuge or antiperiodic, 5 to 20 gr.; in similar cases to those in which disulphate of quinine is employed.

=BECH'AMEL= (besh'-a-mel[125]). _Syn._ BeCHAMEL, Fr. In _French cookery_, a fine white sauce, essentially consisting of concentrated veal gravy or veal consomme and cream, with or without flavouring. See SAUCES.

[Footnote 125: Thus as English.]

=BE'CHIC*= (-kik). _Syn._ BE'CHOUS; BE'CHICUS (bek'-), L.; BeCHIQUE, Fr.; HUSTEND, &c., Ger. In _medicine_, &c., of or for a cough; pectoral; also subst., applied to remedies (BE'CHICS; BE'CHICA, L.) used to relieve cough.

=BED.= [Eng., D., Sax.] _Syn._ LIT, COUCHE, Fr.; BETT, &c., Ger.; CUBI'LE, LEC'TUS, LEC'TULUS, GRABA'TUS, &c., L. A couch; that in or on which we sleep; that on which anything is generated, deposited, or rests.

Bed curtains and valances are both unnecessary and objectionable as bed appendages, and as such should be discarded. Before making the bed in the morning the blankets and sheets should be stripped off and allowed to remain for an hour or two in a current of air, on the back of a chair or some other convenient support. If it does not rain, or is not too damp, they are best placed near the window. The night dress which has been slept in should be exposed in the same manner; and on going to bed it would be found a good plan, when removing the inner vest which has been worn during the day, to turn it inside out, and to hang it over the footboard of the bed. Under ordinary conditions the sheets should be changed every week. When it is remembered that on an average a third of a human being's existence may be said to be pa.s.sed in bed, the importance of his dormitory being kept scrupulously clean will be self evident. Every bedroom should therefore be well swept out each day, and the floor diligently scrubbed once a week. With the exception of a small strip beside the bed, the room should contain no carpet; a piece of New Zealand matting, being less able to retain dust, is preferable to carpeting. The door and windows of the bed-chamber should be kept more or less open during the day, so as to ensure a thorough draught of air through the room, and all slops and contents of chamber utensils should be immediately removed. No plants should be allowed in the bedroom.

There is no better form of mattress than one made of horsehair, both for children and adults. The pillows should also be made of the same material.

Both pillows and mattress should be taken to pieces once a year, and their contents well ventilated by exposure to the air. When a child is ricketty, weak in the neck, inclined to stoop, or at all crooked, a pillow is best dispensed with. Cotton sheets have two advantages over linen ones--they are more absorbent, and feel less cold. In cases of sickness the comfortable construction of the patient's bed, as well as the adoption of such means as shall ensure as much as possible its efficient ventilation, are matters of primary import. Hence because it permits of a more thorough circulation of air than any other kind, the horsehair mattress calls even more imperatively for adoption than in health. It may be placed upon the feather or wool bed, and should it be found too rough, or causing any discomfort, one or two blankets may be placed over it. The straw pallia.s.s should at the same time be removed. Both sheets and pillow cases should be frequently changed, more especially in fevers. If the patient perspire very profusely, fresh sheets and pillow cases should be supplied every twenty-four hours. If soiled by evacuation of any kind, it is most important that they should be changed at once, and so with the night dress. In all cases of eruptive and other fevers, and contagious diseases, all articles of wearing apparel (underclothing, as well as sheets, pillow cases, handkerchiefs, &c.) should when removed be placed in a vessel and covered with water.

In the articles on "air" and "vitiated air" the evil effects of ill-ventilated dormitories have been adverted to. Every bedroom should if possible contain an enclosed fireplace having free access to the chimney.

Failing this a series of little holes about the size of a shilling should be bored in the lower part of the door, and the upper sash of the window should be opened to the extent of two or three inches.

[On the connection of BEDS and BEDDING with comfort and health, see COTTON, DAMP, FEATHERS, LINEN, SLEEP, VENTILATION, VERMIN, &c.; also _below_.]

[Ill.u.s.tration: 1.]

[Ill.u.s.tration: 2. (Opened.)]

[Ill.u.s.tration: 3. (Closed.)]

=Bed, Air.= Beds, pillows, cushions, &c., when properly constructed and inflated with air, are clean, luxurious, and healthy subst.i.tutes for those in common use. For this purpose the air-proof part should be formed of separate cells or tubes, arranged in ridges (see _engr._), or in any similar manner to admit of free ventilation; and in the case of beds, or of cushions for the sick, two or three folds of flannel, or blanket, or of any loose porous fabric, should be placed between them and the under sheet or the person of the sleeper or patient. Without this precaution, discomfort and restlessness, excessive warmth and perspiration and even bed-sores, are apt to follow their use by invalids, when badly constructed. To obviate these objections to articles of this cla.s.s commonly sold, a new one has been produced under the name of the 'INCOM'PARABLE BED' (Aycbourn's Patent), which is thoroughly applicable to all purposes--domestic, medical, naval, or _military_--and superior to any feather, flock, or spring bed, however good or carefully made up. This bed consists of an outer case made of ordinary bed-ticking divided internally into numerous separate cells, into each of which is placed a suitably constructed bag, which may be either wholly or partially filled with air or water; the latter either hot or cold. (See _engr._ 2, 3.) It is incapable of bursting, and is very agreeable to lie on. It retains its shape, saves the time, trouble, and wear and tear ordinarily bestowed or produced by servants in daily tossing about one of down or feathers, is easily washed and kept clean, allows all the ventilation essential to health, and is so portable that it may be easily packed in a carpet-bag.

In almost an instant it may be converted into six, or more, separate life-preservers; and what is equally important it will stand any climate.

Hitherto the use of air-beds and water-beds has been almost exclusively confined to the upper and wealthy cla.s.ses, and to hospital practice; but the moderate prices[126] at which Aycbourn's beds, cushions, &c., are sold, place these luxuries, and in many cases--absolute necessities--within the reach of the ma.s.ses of the people.

[Footnote 126: These are less than those of feather beds of corresponding dimensions.]

=Bed, Water.= Water-beds, cushions, &c., are chiefly employed for patients labouring under bed-sores, paralysis, spinal affections, &c., or who are the subjects of active surgical treatment in which equable support for the body or a limb is absolutely necessary. Their construction and use are similar to those previously noticed, except that, instead of being inflated with air, they are filled with water, either warm or tepid. For the bedridden, and for long-continued use generally, they are much inferior to air-beds. See AIR-BED (_above_).

=Bed.= _Syn._ STRA'TUM, L.; STRATE, &c., Fr.; SCHICHT, &c., Ger. In _geology_, a mineral layer, seam, or stratum, thick or thin.

=Bed.= In _horticulture_, a small plot of land, usually raised a little above the general surface, in which flowers, or other plants, are raised or grown.

=BEDDING, PURIFICATION OF.= To be efficiently disinfected, bedding must be taken to pieces and subjected to dry heat. This last condition can only be satisfactorily carried out in large ovens or disinfecting chambers. Any local authority may provide a proper place and necessary appliances for the disinfection of bedding. Any local authority may direct the detention of bedding, clothing, &c., which have been exposed to infection, and may give compensation for the same.

Any person giving, lending, selling, transmitting or exposing bedding, clothing, rags, &c., which have been exposed to infection, is liable to a penalty not exceeding 5.

=Bedding or Litter.= The following is from Col. Fitzwygram's useful work, 'Horses and Stables,' "One great item in a horse's comfort, and consequently in his apt.i.tude to carry flesh, is a good bed. Every horse should be bedded down at mid-day. As regards economy of straw, it is essential not to give the horse a chance of eating it. With this view no fresh straw should be placed within his reach. The fresh straw should be brought in first, and put not merely at the bottom, but also in rear of the stall; then the old litter should be brought in and put at the top and in front. The horse will not readily eat at, and by the following morning the new straw will have become somewhat tainted, and may then be mixed and dried along with the rest. Again, great care should be taken in the morning to thoroughly shake up and cleanse the bedding from dung; and any parts which may have become rotten should be thrown out. Good straw rapidly deteriorates if these precautions are not taken. On the other hand careless servants often throw away along with the bad parts much good bedding which might be dried and used again. Bedding should be taken up, and turned over at least twice in each forenoon, so as to expose every part to the drying and purifying influence of the sun and air. It is, however, a mistake to expose it over-much to the action of a very hot sun, as it makes it too dry and brittle." See HORSE.

=BED'EGUAR= (-e-gahr). _Syn._ BeDeGUAR (or GAR, Fr. Sweet-briar sponge (which _see_).

=BEE= (be). _Syn._ HIVE-BEE, HON'EY-B. (hun'-), DOMES'TIC B.; A'PIS, L.; ABEILLE, A. MELLIFIQUE, &c., Fr.; BIENE, HONIGBIENE, &c. Ger. The _a'-pis mellif'ica_ (Linn.; Ph. L., E., & D.), one of the hymenop'tera best known and most useful to man. [Those desirous of studying the habits and economy of bees are referred to the works of Huber and Latreille; and for their management to Mr Cobbett's little book on the subject.] See APIS, HIVE, HONEY, WAX, &c.

=BEE'-BREAD.= The pollen of flowers collected by bees as food for their young.

=BEE'-GLUE=, _Syn._ PROP'OLIS, L., Fr. The resinous matter with which bees cement the combs to the hives, and close up and repair the cells.

=BEECH= (beche). _Syn._ BEECH'-TREE; FA'GUS, L; HeTRE, H. COMMUN, Fr.; BUCHE, GEMEINE B., Ger. The _fa'gus sylvat'ica_ (Linn.), a magnificent English forest-tree, of the nat. ord. Amentaceae (DC.). Fruit (BEECH'-MAST, B.-NUTS), used to feed swine, and, sometimes, in obstinate headaches, and in gravel complaints; yields oil by expression; inner bark occasionally used in hectic fevers. Wood (BEECH, B.-WOOD), handsome and very hard, but brittle and perishable, and particularly liable to become worm-eaten; its durability is increased by steeping it, when fresh-hewn, for some time in water; chiefly used by cabinet-makers, coach-builders, millwrights, and turners; and, sometimes, by coopers; also burnt for charcoal.

=BEEF= (befe). _Syn._ CHAIRE DE BUF, DU BUF, Fr.; RINDFLEISCH, &c., Ger.; BU'BULA, CA"RO BO'VIS, &c., L. The flesh of bovine animals, generally; but ordinarily only that of the domestic ox, cow, or bull.

_Qual._ Good beef is highly wholesome and nutritious; and is well adapted to persons of good appet.i.te, or that labour or take much exercise. For the delicate, especially those suffering from debility, partial anaemia, amenorrha, and similar ailments, it is, perhaps, superior to every other kind of animal food. If cooked so as to be left full of gravy, it sits lightly on the stomach, and its fat proves even more digestible than that of either veal or mutton.

It has been proved that under-done beef is one of the causes of tapeworm.

_Choice._ OX-BEEF is known by having a fine smooth, open grain, a lively and agreeable red colour, and a tender texture, with the fat of a pleasing pale whitish-yellow or but slightly yellow, and the suet white and hard.

When fine and well fed, the flesh is inter-grained or marbled with fat.--COW-BEEF has a closer grain than ox-beef, and the lean is of a deeper red.--BULL-BEEF is closer still, the fat dark, hard, and skinny, the lean of a deep coa.r.s.e red, and it has a strong smell and flavour.--HEIFER BEEF resembles ox-beef, except in being smaller, often an advantage; but it lacks the rich flavour of the flesh of full-grown oxen.

_Joints, Managem., &c._ Beef is CURED, SALTED, and DRESSED, in all the ways common to the other meats; the only care necessary being in the selection of the appropriate joint or part. The ribs, sirloin, rump, and veiny piece are the proper joints for ROASTING or BAKING. The b.u.t.tock or round, edge-bone, second round or mouse-b.u.t.tock, brisket, flank, shoulder or leg-of-mutton piece, and the clod, those generally BOILED, STEWED, or SALTED. The choicest STEAKS are cut from the middle of the rump; the next best from the veiny piece, or from the chuck-rib. In summer, excellent ones may also be cut from the shoulder. In France, steaks cut from the sirloin (without bone) are preferred to all others, and are exceedingly delicate and tender. The neck may be either stewed or boiled, and is much used to make soup and gravy. In the country, the round, when fine, and well hung, is also often roasted or baked.

According to Miss Acton, "the finest part of the sirloin is the chump-end, which contains the larger portion of the fillet; of the ribs, the middle ones."

Beef is in season during the whole year, but is finest--when it is most relished--during the winter months, when, owing to the temperature of the air, it may be 'hung' a long time, and thus increased in tenderness and flavour. See OX, BAKING, BOILING, ESSENCES, ROASTING, SALTING, TEA, &c.

(also _below_).

=Beef, Alamode'.= _Syn._ BUF a LA MODE, Fr. The true 'beef a la mode' is made as follows; and is not a mere kind of rich stew, such as is daily sold under the name in the 'cook-shops' of London:--

1. (M. Alexis Soyer.) Rump, sirloin, or rib of beef (about) 12 _lbs._; lard it through with 10 or 12 long pieces of fat bacon; put it into an earthen pan with a calf's foot, 4 onions, 2 carrots (sliced), a bunch of parsley, 2 bay leaves, 2 sprigs of thyme, 2 cloves, 1/2 teaspoonful of pepper, 1 do. of salt, 4 wine-gla.s.sfuls of sherry, 4 do. of water, and 1 _lb._ of streaky bacon (cut into small squares); place on the cover, make it air-tight round the edges with a little flour-paste, and expose it in a moderate oven for about 4 hours. Dish up with the vegetables and bacon placed tastefully round it, the gravy (skimmed) being poured over all. Or it may be eaten cold, in which case the pan should not be opened until the whole has thoroughly cooled.

2. (Mrs Rundell.) Rump of beef (or any part of the beef which will stew well), 3 or 4 _lbs._; trim it, and cut off the fat; add several sorts (according to taste) of sweet herbs chopped very fine, a little shalot, and a great deal of spice (cayenne, white pepper, allspice, cloves, and mace; or mixed spices), and put them, with vinegar, into a saucer that has been rubbed with garlic; add fat bacon cut into long slips; lard the beef regularly on both sides, and rub it over with the herbs and spices; next flour it, and add a small piece of b.u.t.ter, and a pint of water; bake it in an oven until thoroughly 'done,' then strain the gravy, and serve it up with pickles on the top. Excellent either hot or cold.

_Obs._ Miss Acton--a high authority in these matters--tells us, that 7 or 8 _lbs._ of beef, thus treated, takes 4 to 5 hours to dress it properly; and that if a stew-pan be used, it should be as nearly the size of the meat as possible, the whole being allowed to simmer very gently, and the meat turned when half done. She also states that "veal dressed in this way is even better than beef;" but, of course, it takes less time in cooking.

=Beef, Col'lared.= _Prep._ 1. (Miss Acton.) The piece of beef is rubbed with a little coa.r.s.e sugar, and set aside for two or three days; it is then slightly salted (about 1 _oz._ of salt, containing a little saltpetre, to each _lb._ of meat); and allowed to rest 8 to 10 days; the bones and tougher skin are next removed, and the under side is sprinkled thickly with parsley and other savoury herbs (shred small), after which it is very tightly rolled up, secured with a cloth, and bound as closely as possible with broad tape. A piece of 8 _lbs._ will require about 5 hours'

gentle boiling, and should be placed, in the same state, whilst still hot, under a heavy weight, or in a press, for a few hours. The ribs, or (better) the thinnest part of the flank, is generally selected. The last should be 'hung' in a damp place for a day or two before curing it.

2. (Mrs Rundell.) From stewed shin of beef and ox-tail, re-stewed with a gla.s.sful each of wine and ketchup, and some of the old broth, and then poured into moulds. Sweet herbs, sliced eggs, and pickles, may be added at will.

=Beef, Dutch, Hung Beef.= The round, rump, veiny-piece, or thick flank, cured, for 10 or 12 days, with dry salt to which a little saltpetre and some sugar and black pepper has been added; and afterwards 'hung' for use.

It eats well if boiled tender with greens or carrots. If to be grated or shred, as Dutch, and eaten as a relish on bread and b.u.t.ter, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. When cold, fold it in a sheet of paper, and hang it in a very dry place. It will then keep two or three months.

=Beef, Pott'ed.= See POTTED MEATS, &c.